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Strawberry Dumplings are more than just a dessert; they are a sweet symphony that celebrates the bountiful flavors of summer. With fresh strawberries enveloped in tender dumplings and bathed in a luscious syrup, each bite is a reminder of the simple joys that the season brings. Whether enjoyed as a comforting treat on a warm evening or shared.
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Combine the butter, sugar, cinnamon and vanilla extract in a medium bowl. Pour evenly over the dumplings in the pan. Pour 1 cup of ginger ale evenly over all layers. Place pan in a preheated 350-degree oven and bake for 40-45 minutes, or until browned and bubbly.
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Mix with a spoon, a kind of coarse crumble will form. Let it stand for several minutes until the flour cools down. Add the beaten egg and knead by hand or with a mixer until a smooth, elastic dough is formed. Wrap the dough in plastic bag, place in refrigerator, and let it rest for about 30 minutes. Wash strawberries, remove stalks and leave in.
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Instructions. To Prep: Preheat oven to 350°F and grease a 10-inch square baking dish. Open and unroll the crescent dough and separate into triangles along the perforations in the dough. Spoon about 1 Tablespoon of chopped strawberries along the shortest end of each triangle of dough.
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Instructions. Peel the potatoes and cook them for 12-15 minutes by using a pressure cooker (or 25 in a normal pot). Mash the potatoes when they are still warm (but not hot!) with a potato ricer. Create a dough from flour, butter, egg and a pinch of salt. Wash and tap dry the strawberries.
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Add strawberries, butter, and liqueur, if using, to bowl and toss to coat. Set aside for 1 hour. Grate the butter using the large holes of a box grater; place in a bowl and refrigerate for 15 minutes. Preheat the oven to 350ºF. In a large bowl, whisk the flour, baking powder, and 1 tbsp. of sugar together to blend.
Sliced strawberries for strawberriers & dumplings. Recipe … Flickr
Instructions. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. Spray a 2-quart baking dish with cooking spray; place dish on prepared pan. In a large bowl, whisk together 1 cup granulated sugar, cornstarch, ½ teaspoon salt, and pepper. Add strawberries, vinegar, zest, and vanilla; toss until well combined.
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Preheat oven to 180 °C (350 °F). Butter a baking pan, and roll diced strawberries in crescent or croissant roll and place them in prepared baking dish. Melt butter over medium-low heat, add sugar, vanilla extract, cinnamon, and lemon juice. Remove from heat and pour over dumplings. Pour lemon soda in the middle and along the edges of a pan.
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Unroll your crescent rolls out and place them on a cutting board. Top each roll with about 1 heaping Tablespoon full of diced strawberries. Roll up starting with the long end and place them seem side down in a greased 9″x13″ baking dish. In a saucepan add your butter and melt over medium-high heat.
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Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries. Immediately drop dough evenly in 8 to 10 spoonfuls over strawberries. Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired). Bake at 450 F for 25 to 30 minutes, or until dumplings are lightly browned.
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Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries. Immediately drop dough evenly in 8 to 10 spoonfuls over strawberries. Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired). Bake at 450° for 25 to 30 minutes, or until dumplings are lightly browned.
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2 tablespoons unsalted butter. Accompaniment: Heavy cream. Stir together strawberries, sugar and lemon in a 4-quart heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes. Bring to a simmer over medium heat, stirring occasionally. Stir the flour, baking powder, and salt together.
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Preheat oven to 350 degrees and lightly grease a 9x13-inch baking dish. Separate the crescent dough triangles. Divide strawberries, setting aside 1/2 cup for the sauce. Working one at a time, place a spoonful of strawberries at the base of the triangle, then wrap dough around them and pinch edges to seal. Evenly space dumplings in the prepared.
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Mash the strawberries into a jam-like consistency. Stir in brown sugar, vanilla, cinnamon, and lemon juice into the strawberry-butter mixture. Pour this delicious concoction evenly over the dumplings. Carefully pour the soda between the dumplings (not over the top). Bake for 33-36 minutes or until the dumplings turn golden in color.
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4 tsp confectioner's sugar. frying pan. pot. cooking spoon. Put dumplings into a pot of simmering water and let cook for approx. 10 min. In the meantime, toast breadcrumbs in a frying pan without any oil. Melt remaining butter and add to breadcrumbs. Stir in shredded coconut and remaining confectioner's sugar.
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Preheat the oven at 350 F ; butter 8×8 inch baking dish and set aside. Roll diced strawberries in a crescent roll and place in a buttered dish. Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, remove from heat and pour over the dumplings. Bake for 30-35 minutes, or until they become golden brown.